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Equipment used in aseptic processing of food and beverages must be sterilized before processing and remain sterile during processing. [1] When designing aseptic processing equipment there are six basic requirements to consider: the equipment must have the capability of being cleaned thoroughly, it must be able to be sterilized with steam, chemicals, or high-temperature water, sterilization ...
The technique is inherently self-cleaning. It is highly recommended for liquid level measurement applications where ultrasonic, float or microwave techniques have proved undependable. The system will require constant supply of air during measurement. The end of the tube should be above certain height to avoid sludge from clogging the tube.
Pascalization, bridgmanization, high pressure processing (HPP) [1] or high hydrostatic pressure (HHP) processing [2] is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. [3]
The size and number of particles can determine if the liquid is clean enough to be used for the designed application. Liquid particle counters can be used to test the quality of drinking water or cleaning solutions, or the cleanliness of power generation equipment, manufacturing parts, or injectable drugs.
measuring cup: liquid and dry goods measuring cylinder: volume measuring spoon: a spoon used to measure an amount of an ingredient, either liquid or dry megger: electrical insulation mercury barometer: Atmospheric pressure micrometer: small distances multimeter: electrical potential, resistance, and current nephoscope: to measure the speed and ...
Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization [1] is a food processing technology that sterilizes liquid food by heating it above 140 °C (284 °F) – the temperature required to kill bacterial endospores – for two to five seconds. [2]
A graduated cylinder, also known as a measuring cylinder or mixing cylinder, is a common piece of laboratory equipment used to measure the volume of a liquid. It has a narrow cylindrical shape. Each marked line on the graduated cylinder represents the amount of liquid that has been measured.
Pasteurized milk in Japan A 1912 Chicago Department of Health poster explains household pasteurization to mothers.. In food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
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